Chowhound Presents: Table Talk with Tyler Florence | Ask Your Questions Now ›

Home Cooking

Curing Salmon


Home Cooking 7

Curing Salmon

rabaja | Jul 4, 2006 04:02 AM

I have two salmon fillets from a farmers market stand which I need to use pronto or I'll lose them. Was thinking of curing them gravlax style. Any suggestions on how to go about this? I've seen recipes and have even done it once a LONG time ago, but am looking for some tips. I bought sea salt and dill, probably talking about 12 oz of fish here, fillets w/ the skin on. Thanks for any advice you can provide!
The gravlax looks beautiful, it's firm and a nice deep red color. The taste is slightly salty, but the subtle dill and fennel flavors are nice and I would use this combo again. I think the saltiness is due to the very small quantity of fish and perhaps letting it go a day too long. Any suggestions for cutting the saltiness? I figure I'll serve it with lemon juice and/or zest, but any other ideas are welcome. Would rinsing it a second time help, or is the salt too well permeated?
This was incredibly easy to do, and I don't feel overwhelmed by a whole side of salmon, which is nice.

Want to stay up to date with this post?

Recommended From Chowhound